Recipe By shasty
Rating
Published Jun 6th
Comforting Chicken Noodle Soup
Prep 30m Cook 1h 5m Additional 10m Ready In 1h 45m
Servings 8 servings Calories 240.1

A combination of several recipes I’ve made over the years to make this warm, comforting soup. Great for warm days, sick days, or just any day. I sometimes serve this with mashed potatoes as well! The more flour on the pasta from rolling it out, the thicker your soup will be.

Recipe Ingredients

  • 10 cups water
  • 1 leek, halved lengthwise
  • 1 carrot, halved
  • 1 (3 inch) piece fresh ginger, peeled
  • 1 teaspoon whole black peppercorns
  • 2 bone-in chicken breast halves, skin removed
  • 2 ⅓ cups all-purpose flour
  • ⅓ teaspoon salt
  • 2 eggs, beaten
  • 1 tablespoon butter
  • ⅓ cup milk, or as needed
  • 2 chicken bouillon cubes, crumbled
  • 3 tablespoons finely chopped fresh ginger
  • ¾ cup peeled and sliced carrots
  • 1 cup sliced celery
  • ¼ cup cornstarch
  • ¼ cup cold water

Cooking Directions

  1. 1 Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.
  2. 2 Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth
  3. 3 Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.
  4. 4 While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.
  5. 5 Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.
  6. 6 Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.
  7. 7 Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.
  8. 8 Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.
  9. 9 Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.
  10. 10 Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.
  11. 11 Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.

Nutrition Facts

  • Calories 240.1
  • Carbohydrate 37.2 g
  • Cholesterol 68.1 mg
  • Fat 4.1 g
  • Fiber 2.1 g
  • Protein 12.6 g
  • Saturated Fat 1.7 g
  • Sodium 410 mg
  • Sugar 2.4 g

Reviews

  1. I made it exactly as is and in my opinion the flavor of the ginger was a little too strong. I will make again but will definitely cut back on the amount of ginger.
  2. Like a lot of other reviewers I was hesitant to try this recipe because of the ginger but trust me the ginger is what makes this recipe special. Even though I felt that I had screwed up the noodles several times they turned out to be pretty fool-proof. I did make one significant alteration to - Read more ...
  3. Really good and it works. I cheated and used egg noodles because that is what I was used to. I also added chicken broth instead of bouillon. I don't drink milk, so I added almond milk instead but it was delicious and it cured my cold. I also threw in a jalapeno because I like - Read more ...
  4. Seriously Lovely! Two thumbs. The flavor is complex but nourishing. I love the ginger added. I made noodles for the first time. Fantastic! Super easy. Dense but good flavor... maybe i'll have to invest in the pasta attachment for my KitchenAid. Enjoy!! You can't go wrong with this one.
  5. Fantastic! I made the recipe as is but next time will use a pasta maker so the noodles will be thinner. Next time I'll add more salt too. Also I'll try adding rosemary which another reviewer reommended. My 13-year old daughter ate 3 bowls of this! Thank you for the recipe!!!
  6. All I can say is WOW! Like other reviewers I was a bit hesitant about the ginger. It really makes this soup pop. I cheated on the noodles. I used Reamer's frozen egg noodles. Everyone in my house is sick including me so it was one less step. I'm SURE that the home made noodles - Read more ...
  7. I used a whole chicken and placed everything in crock pot added 2 bay leaves and some fresh parsley once chicken was cooked I took ginger and shredded chicken and placed back into crockpot I left celery and carrots in pot. Made noodles and used my kitchen aid mixer to cut flat noodles and placed - Read more ...
  8. No doubt about it this was delicious. I did have to make substitutions but I don't think it strayed from the integrity of the recipe. I didn't have bone-in chicken to make a quick stock but I did have enough frozen turkey stock and two boneless chicken breasts to use in its place so I - Read more ...
  9. It was great. My wife was not feeling well and I made this for her. The leeks and ginger help clear her up. I put rosemary in the soup and added salt not that much just a pinch. Will make this on a cold winters day.
  10. Great flavor and good for you too! Love the leeks in this.